Chicken divine is good winter warm-up meal of chicken, mushrooms, rice, broccoli, and cheese. Serve with garlic bread and a salad. It makes great leftovers too.
Ingredients
- boneless chicken breasts: 3 piece
- condensed cream of mushroom soup: 2 cans (14 ounce cans)
- mayonnaise: 1 cup
- bag steam-in-bag partially cooked frozen broccoli: 1 piece (16 ounce)
- onion: 1 piece (diced)
- mushrooms, or more to taste: 8 piece (sliced, fresh, optional)
- cheddar cheese: 3 cups (to taste, shredded)
- rice: 2 cups (cooked)
Metric Conversion
Stages of cooking
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Bring a large saucepan of lightly salted water to a boil. Cook chicken in boiling water until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a cutting board to cool, then shred.
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Preheat the oven to 400 degrees F (200 degrees C).
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Steam broccoli in the microwave according to package directions until crisp-tender, 4 to 6 minutes.
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Stir condensed soup and mayonnaise together in a bowl; add broccoli, onion, and mushrooms and stir to coat.
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Spread cooked rice into the bottom of a casserole dish. Top rice with shredded chicken. Spread soup mixture over chicken, then sprinkle with Cheddar.
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Bake in the preheated oven until slightly browned on top, 35 to 45 minutes.
